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Tomato Spinach Salad Recipe

When she serves fresh spinach tossed with a creamy dill dressing, Ruth Seitz of Columbus Junction, Iowa receives plenty of compliments. "The recipe is a longtime favorite," she says.

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Tomato Spinach Salad Recipe

Prep: 10 min. + chilling

Yield: 6-8 Servings

10 10

Ingredients

1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1/4 cup milk
1-1/2 teaspoons dill weed
1-1/2 teaspoons dried minced onion
1-1/2 teaspoons lemon-pepper seasoning
1 package (10 ounces) fresh spinach, torn
2 cups cherry tomatoes

Directions

In a jar with tight-fitting lid, combine first six ingredients; shake well. Refrigerate for at least 1 hour. Just before serving, in a large salad bowl combine spinach and tomatoes. Shake dressing; drizzle over salad and toss. Yield: 6-8 servings.

Editor's Note: If dressing thickens, thin with additional milk if desired.

Nutritional Facts 1 serving (1 each) equals 145 calories, 13 g fat (3 g saturated fat), 10 mg cholesterol, 290 mg sodium, 4 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Tomato Spinach Salad in Taste of Home April/May 1995, p17